Warm Goat Cheese Salad — Salade de Chèvre Chaud
The bistro salad of warm grilled goat's cheese rounds on garlic toasts over mixed leaves with walnuts, lardons and a honey-Dijon vinaigrette.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut goat's cheese log into 4 thick rounds. Slice baguette into 4 thick slices. Mince garlic clove. Thinly slice pear and shallots. Chop parsley. Whisk Dijon mustard, 1 tsp honey, sherry vinegar, 0.5 tsp salt and pepper in a bowl. Slowly stream in walnut oil and extra virgin olive oil whisking until emulsified.
Toast
Brush baguette slices with 2 tsp olive oil. Toast at 200°C for 5 to 6 minutes until pale golden. Rub warm toasts with minced garlic clove.
Build
Place a goat's cheese round on each toast. Drizzle with 1.5 tsp honey total (a light drizzle per toast) and scatter thyme leaves over cheese.
Grill
Set prepared toasts on a baking tray under a hot grill for 4 to 5 minutes until cheese is softened, bubbling and deep golden on top.
Saute
While cheese grills, add mixed leaves, lamb's lettuce, walnuts, pear and shallots to the dressing bowl. Toss gently until lightly coated.
Plate
Pile dressed salad onto two wide plates. Arrange 2 warm chèvre toasts on top of each. Scatter chopped parsley and a twist of black pepper. Serve immediately while cheese is warm.
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